Pappardelle with Kale and Creamy Parmesan Garlic Sauce
 
 
Trick yourself into eating your veggies with a big bowl of pappardelle with kale and creamy parmesan garlic sauce, made with a surprise ingredient - cauliflower!
Yield: 6 servings
Ingredients
  • 1 lb pappardelle
  • 8 large cloves garlic, minced
  • 2 tbsp olive oil
  • 1 head cauliflower, cut into florets
  • 6 cups water
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • ½ cup milk
  • 2 bunches lacinato kale, stems removed and leaves thinly sliced
Instructions
  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat the olive oil in a small skillet over low heat. Cook until the garlic is soft, stirring frequently, then remove from the heat to a small bowl.
  3. Meanwhile, heat the six cups of water in a second pot until boiling. Add the cauliflower florets and cook, covered, for 10 minutes or until cauliflower is tender. Transfer the cauliflower pieces to the blender using a slotted spoon. Add 1 cup of the cooking water, the sauteed garlic, salt, pepper, and milk. Blend or puree until the sauce was smooth. Add in ⅓ cup of parmesan cheese and blend again. Season to taste with salt and black pepper.
  4. Cook the pasta according to package directions, adding the kale to the pot in the last minute of cooking. Drain and then toss with the cauliflower sauce.
Notes
Cauliflower sauce slightly adapted from Pinch of Yum
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/02/pappardelle-kale-creamy-parmesan-garlic-sauce.html